Estimated Nutrition (whole recipe, rough)
Counts 3 of 9 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Macaroni | not in our table | 0 |
| Soup | not in our table | 0 |
| Salad | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pastry | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half shell
- 65 note -- clams
- 69 note -- frogs
- 09 vegetables
- 79 note -- potatoes
- 84 fogs a m> macaroni
- 90 soups am
- 94 salads axd dress- ings
- 99 relishes
- 41 puddings
- 25 pastry
- 5 coffee
Directions
Note— Oysters, Varieties, to
Select, to Keep, etc.. 60 259 Oysters, Baked in Shell 61
262 Boiled in Shell 61
263 Broiled in Shell 61
264 Broiled, Count 61
265 Broiled 61
282 Broiled 64
283 Fricasseed 64
No. Page.
291 Oyster Croquettes 65
294 Oysters, Deviled 65
288 Escalloped 65
278 Fried 63
280 Fried 63
281 Fried 63
279 Boston Fry 63
290 Oyster Fritters 65
266 Grilled, with Pork. ... 62
269 Panned 62
270 Panned 62
292 Patties 65
293 Patties 65
284 Pie 64
285 Pie 64
286 Pie 64
287 Pie 64
260 Raw, on Half Shell... 61
261 Raw, without Shell.. 61
257 Oysters, Roast in Shell. 60
258 Fulton Market Roast 61
267 Steamed, Shell 62
268 Steamed, Count 62
271 Stew 62
272 Stew 62
276 Boston Fancy 63
275 Dry Stew 63
274 Stew, in Milk or
277 Stew, Neptune 63
273 Stew, Plain 62
289 With Veal 65
Note— Clams, varieties, etc. 65
295 Clam Chowder — New
Bedford recipe 66
296 Clam Chowder 66
299 Fried 66
300 Fried, Breaded 66
302 Fritters -Hotel Wel-
lington 67
303 Fritters 67
301 ' Pie 67
297 Stew 66
298 And Oyster Stew 66
Note— Lobsters 67
304 Lobsters, Boiled 67
306 Croquettes. 08
307 Deviled 08
308 Scalloped 68
305 Steamed 68
309 Crabs 68
310 Soft Shell 68
31 L Long Island Style 69
312 Deviled 69
313 Shrimps 69
314 Terrapin, Maryland
Note— Frogs. 09
315 Fried 09
316 Stewed 09
VEGETABLES,
Note— General Directions, Selection and Cooking 71
317 Asparagus 71
318 To Cook 72
319 Another method 72
320 Beans 72
321 Butter or Wax 72
325 Dry 73
325 To Boil 73
325 With Pork or Bacon 73
323 Green, String, etc 72
322 String 72
324 Green, Shelled 72
326 Boston Baked 73
327 Baked 73
328 Beets, to Prepare, to
Cook, to Pickle 73
329 Roasted 74
330 Harvest 74
331 Stewed 74
332 Broccoli 74
No. page.
333 Cabbage, to Select, etc.. 74
333 To Boil 74
334 Heidelberg 74
335 South Carolina 74
336 Stuffed 75
337 Carrots, to Prepare 75
338 To Boil 75
339 Stewed. 75
340 Cauliflower, to Select, Clean, Boil, etc 75
341 Corn, Green 75
342 Boiled 75
343 Stewed 75
344 Oysters 76
345 Fritters or Moc k O y s- ters >i6
346 Cucumbers, Raw 76
347 Boiled and Fried 76
348 Egg Plant, Fried 70
349 Breaded and Fried... 70
350 Greens, To Prepare, to Cook 77
351 Mushrooms, Varietieg, to Cook 77
352 Okra 17
353 Onions, Varieties 77
355 Baked 7s
357 Beefsteak and 7^
354 Boiled 77
356 Fried 78
358 Oyster Plant 78
359 Parsnips, boiled 78
361 Fried 78
360 Stewed 7s
362 Peas, Green 7s
363 In Cream 78
364 Dry or Split 79
Note — Potatoes, brief histo- ry, to Select, to Keep. 79
- To Cook, etc 80
366 AlaFrancaise 80
365 A la Parisienne 80
375 Balls 82
372 Fried raw 81
373 Fried boiled 81
368 Kentucky style 81
367 Lyonnaise 81
374 Mashed 81
374 Another Method 81
371 Ringed 81
369 Saratoga Chips 81
376 Snow 82
370 Tremont 81
377 For each day of the week 82
383 Pumpkin 83
378 Sweet Potatoes, Origin, Varieties, etc 82
378 To Cook- 83
379 To Cook various ways 83
380 Baked 83
381 Salsify 83
382 Squash, Summer 83
383 Winter or Pumpkin.. 83
383 Hubbard 83
384 Tomato,Nativityof, Cul- tivation, to Select... 83
385 Fresh, to serve Raw.. 84
386 Baked 84
387 Stewed 84
388 Stuffed and baked.... 84
389 Turnips 84
390 Dried 84
FOGS A M> MACARONI.
Note — Eggs — Nutriment,
Variety, etc 87
To Select 87
To Keep. 87
391 Eggs— Boiled, Time, etc. 88 397 Baked 90
392 Omelets 89
393 Plain Omelet 89
394 Another Method 89
No. Page.
395 Eggs. Omelet, Souffle... 90
396 Scrambled 90
398 Macaroni 90
400 Macaroni 90
399 A la Riccadonna 90
SOUPS AM) BROTHS.
401 Soup Stock 93
401 Seasonings, Ingre-
dients, General Di- rections 93-94
404 Bean, cheap and nu-
tritious 95
411 Chicken 96
412 Chicken, with Rice... 96
407 Economical 95
402 English Game. 94
410 Gumbo 96
411 Gumbo 96
403 Mock Turtle 95
408 Potato 96
405 Tomato 95
406 Tomato 95
409 Broth— Hulled Corn...... 96
413 Force Meat Balls for
Mock Turtle Soup... 96 402 Force Meat Balls for
Game Soups 94
SALADS AXD DRESS- INGS. Note— General Directions ... 99 Relishes.
414 Celery 99
415 Chiccory 99
416 Cress or Water Cress.... 99 415 Endive 99
417 Horse Radish 99
413 Lettuce 99
419 Radishes 100
420 Parsley 100
422 Pepper Grass loo
421 Sorrel loo
425 Plain Cold Slaw 100
423 Salad, Bean 100
424 Cabbage 100
426 " Chicken 100
427 Chicken 100
428 Chicken 100
194 Chicken, without
429 Cucumber 100
430 Lettuce !0i
431 Lobster 101
432 Potato (hot) 101
433 Potato (cold) 101
Dressings.
435 Cabbage Salad 101
434 Cream for Cold Slaw 101
436 Mayonaise 101
184 Gravy, Broiled Chicken 45
185 For Fried Chicken ... 45 181 For Roast Chicken.... 45 203 For Ducks or Geese.. 49
196 For Roast Turkey 48
166 For Roast Veal 41
202 Stuffing for Beef, Chick- ens or Ducks 49
151 ForRoastPork 37
153 For Roast Pig 37
165 For Roast Veal 41
PUDDINGS AND PASTRY.
Puddings. Note — General Directions 103
438 Apple Roley Poley 103
440 BlancMange, Cornstarch 104 440 A Custard for. 104
437 Pudding, Apple 103
443 Cheap and Delicious 104
No. Pa-'i
439 Pudding, Cabinet 104
441 English Plum 104
442 Rice, without Eggs... 104
444 Rice, Meringue 104
445 Plain Fruit Iu5
446 Snow 105
447 Suet 105
448 Sweet 105
97 Yorkshire 25
Pastry. Note — General Directions... 105
The Oven 106
167 Crust for Meat Pies 41
450 Puff Paste 106
452 Pie, Apple Custard 107
454 Cream 107
455 Date 107
457 Lemon 107
456 Another, with Me-
ringue 107
459 Mock Mince 107
460 Pumpkin 107
460 Squash lo7
458 Mince Meat... 107
451 Patties, Shells for Tarts 106
453 Tarts, Apple 107
453 Meringue for same... 107
CAKE ANI> COSFEC- TIONEKY.
Cake. General Directions and In- gredients 109
Oven, to Keep U0
461 Cake, Coidwater Pound HO
463 Delicious HO
464 French Chocolate U0
466 Lemon HO
468 Marble HO
471 Spice HI
472 Sponge Ill
473 Sponge— More simple 111
474 Cream Frosting for... 112
475 Hard or Plain IcingH2
476 Soft Icing for H2
462 Cookies, Cocoanut H°
465 Jumbles HO
467 Lemon Snaps HO
469 Molasses Gingerbread.. .111
470 Neapolitans Ill
Confectionery. Note 112
480 Butter Scotch 113
478 Candies, Various .112
485 Candy, Hoarhound 113
481 Ice Cream 113
486 Molasses 113
479 Rock 113
487 Caramel, or Burnt Sugai 113
482 Chocolate Caramels 113
477 Clarifying Syrup 112
483 Cocoanut Drops 113
484 Hickory-nut Macaroons 113
CUSTARDS, CREAMS Ai\D ICES.
Note— Custards, general di- rections for produc- tion of all kinds. 115
440 Custard, for blancmange 1<>4
488 Ice Creams, varieties.. 115 4>»9 Materials 115
490 The Cream 115
491 Neapolitan 116
492 Philadelphia 116
493 The Freezer for 116
494 Freezing of 116
497 Molding of 117
495 Water Ices 117
496 General directions
for all varieties of... 117
497 Molding of 117
498 Granites or Frappes 117
No. Page.
499 Ice, Orange, Lemon,
Strawberry, etc 117
500 Pine-apple 117
SAUCES, CATSUPS AHf D PICKLES.
Note— Sauces— General Re- marks upon 119
507 Drawn Butter 120
501 Sauce, Anchovy 119
502 Apple 119
503 Caper or Nasturtion 119 604 Chili 119
505 Chili 120
506 Cranberry 120
241 Egg, for Fish 57
242 Fish 57
90 For Fritters 22
508 Green Tomato 120
147 For Breast of Lamb.. 35
509 Lemon 120
616 Lemon, Hard 121
510 Lobster 120
511 Mayonnaise 120
512 Mint 120
145 Mint 35
513 Oyster 121
614 Oysters 121
516 Orange, Hard 121
617 Sweet, for Puddings. 121 518 Sour, for Puddings... 121 515 White 121
Catsups. Note— To Make, to Keep 121
520 Catsup, Mushroom. ;122
521 Tomato 122
Note — General Directions
for Pickling 122
622 Pickled Cucumbers 123
523 Onions 123
624 Picalilli 123
625 Pickles, Sweet 143
626 Sweet Pickle for Fruit.. 123
JEEEIES AND PRE- SERVES.
General Note on Sweet
Compounds 125
Note— Jellies, Fruits, Jelly -
bag, to Keep., etc 125
527 Jellies — Calves' Foot,
Stock for 126
528 Fruit 126»
Note — Preserves— Fruits... 126
Method to Keep 127
Jams and Marmalades. 127
529 Preserves-Clarified Syr-
up for 127
530 Dried 127
TEA, COFFEE, CHO- COLATE, ETC.
Note— Tea, General Be-
531 Tea Dust 129
532 Making 129
533 Iced 130
534 Coffee— Note 130
5 5 Coffee, ground 130
636 To Boast 131
537 To Make by Filtering
Process 131
537 Other Methods 131
537 Coffee or Tea Pots, to
Cleanse 132
638' CafeNoirorBlackCoffeel32 539 Chocolate or Cocoa 132
539 Cocoa Shells 132
540 Broma 132
•KTHE ONLY^
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SUITABLE TO
Remove Stains and Odors from the Hands
This Soap contains Pure Sweet Cream so saponified as to retain all the softening and healing properties of
It will keep the skin soft and white, and prevent roughness where other soaps fail.
MANUFACTURERS,